One Pot Turkey Pasta
A tasty and creamy one pot turkey pasta that is simple yet hits all the right spots.
Equipment
Ingredients
- 1 teaspoon Olive Oil
- 1 Each Yellow Onions diced
- 4 Cloves Garlic Minced
- ½ Pound Leftover Turkey chopped into small pieces
- 2 Cups Chicken Broth
- 1 Cup Milk
- 1 teaspoon Mustard Powder
- 1-½ teaspoons Cajun Seasoning
- 2-½ Cups Penne Pasta uncooked
- 1 Tablespoon Cornstarch
- 1-½ Cups Sharp White Cheddar Cheese
Instructions
- In a large cooking pot, like a Dutch Oven, add the olive oil and heat over medium heat.1 teaspoon Olive Oil
- Add the diced onions and cook for about 3-5 minutes, until the onions are translucent.1 Each Yellow Onions
- Add the minced garlic and cook another 2 minutes, until fragrant.4 Cloves Garlic
- Add the turkey, chicken broth, milk, mustard powder and cajun seasoning. Bring to a boil.½ Pound Leftover Turkey, 2 Cups Chicken Broth, 1 Cup Milk, 1 teaspoon Mustard Powder, 1-½ teaspoons Cajun Seasoning
- Add the pasta and give a good stir. Push down on the pasta to make sure it's all covered with the broth. Cover and turn down the heat to a simmer.2-½ Cups Penne Pasta
- Simmer for 10-12 minutes, without lifting the lid.
- After 10 minutes is up lift the lid and give a good stir. Check if the pasta is done. Cook a little longer if needed.
- Once the pasta has cooked, at least to al dente, mix the cornstarch with a tablespoon of water. Pour into the pasta mixture and stir well.Once totally combined and the pot is bubbling again turn off the heat.1 Tablespoon Cornstarch
- Add the grated cheese to the pot and stir well to combine and melt.1-½ Cups Sharp White Cheddar Cheese
Notes
I used leftover turkey from Thanksgiving in this recipe, but you could just as easily brown 1lb of ground turkey and use that instead.
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Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 15g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 746mg | Fiber: 1g | Sugar: 3g
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